Food Science & Safety

What is the food industry?

• Design

• Packaging

• Sales

• Marketing

• Regulation

Who regulates the food industry?

• Food and Drug Administration

• Environmental Protection Agency

• State and Local Health Agencies

• Department of Defense

• United States Dept. of Agriculture

• Occupational Safety and Health Act

What are trends in the food industry?

• Coffee

• Bagels

• Sandwiches

• Salads

• Low or No Carbohydrates

• High in Protein

Is Food Contamination a Concern in the US?

• YES• The most common reason for food

contamination is human error• There are a number of places that food

contamination can originate, the farm, the packer, the shipper, the business, or your home

• 56% of a food contamination originates in the home

Food Safety - How to fight BACTERIA

Four steps to keeping food safe

• Clean - Wash hands and surfaces often

• Separate - Don’t cross-contaminate

• Cook - Cook to proper temperatures

• Chill - Refrigerate promptly

CLEANWash hands in hot soapy water . Wash for at

least 20 seconds.Wash cutting boards, knives, utensils and counter

tops in hot soapy water after preparing each food item and/or before beginning the next one.

Use plastic or other non-porous cutting boards. Cutting boards need to be washed after each use.

Consider using paper towels to clean up kitchen surfaces.

SeparateSeparate raw meat, poultry and seafood from other foods

in the grocery shopping cart.Store raw meat, poultry and seafood on the bottom shelf of

the refrigerator so juices won’t drip on the other foods.Use one cutting board for raw meat and one for everything

else like salads if that is possible.Always wash cutting boards, knives and other utensils with

hot soapy water after they come in contact with raw meat.Never place cooked food on a plate which previously held

raw meat.

CookUse a meat thermometer (measures the internal

temperature of the meat) to make sure that it is cooked all the way.

Cook roasts and steaks to at least 145 Fahrenheit. Whole poultry should be cooked to at least 180 Fahrenheit to be completely done.

Cook ground meat, where bacteria can spread during grinding, to at least 160 F.

Cook eggs until the yolk and white are firm, not runny. Don’t use recipes in which eggs remain raw or only partially cooked.

Cook

Cook fish until it is opaque and flakes easily with a fork.

Make sure there are no cold spots in food (where bacteria can survive) when cooking in a microwave.

Bring sauces, soups and gravy to a boil when re-heating. Heat leftovers thoroughly to 165 F.

ChillRefrigerate or freeze perishables, prepared food

and leftovers within two hours.Never defrost (or marinate) food on the kitchen

counter. Use the refrigerator, cold running water, or the microwave.

Divide large amounts of leftovers into small, shallow containers for quick cooling in the refrigerator.

With poultry and other stuffed meats, remove the stuffing and refrigerate it in a separate container.

Don’t pack the refrigerator. Cool air must circulate to keep food safe.

Myths and Facts about Food Safety

Myth: It will harm my refrigerator or ruin other foods if I put hot food inside, so I should let food cool first.

• Fact: Hot food will not harm your refrigerator or ruin other foods. Actually, the sooner you refrigerate foods the safer you and your food will be.

Myths and Facts about Food Safety

Myth: I can safely thaw food on my kitchen counter at room temperature.

• Fact: Remember, bacteria grow rapidly at room temperature and you should avoid keeping foods in the Danger Zone – any temperature between 40 F and 140 F.